Food Safety This November: Keep Your Holiday Meals Safe
By Kayla Dovel
November is here! The weather is getting cooler, the holidays are approaching, and many families are beginning to plan their Thanksgiving celebrations. Whether you are preparing a large holiday meal, bringing a dish to a family gathering, or enjoying leftovers at home, food safety should always be part of the plan.
As we spend more time cooking, sharing meals, and gathering with family and friends, it is important to remember that unsafe food handling can lead to foodborne illness. The good news? A few simple food safety habits can help protect you and the people you love.
The Burke County Health Department is here to share practical tips to help keep your food safe from the kitchen to the table!
Why Does Food Safety Matter?
Food safety is about more than just making sure your meal tastes good. It also means preventing harmful bacteria and other germs from growing or spreading through the food we eat.
Foodborne illnesses, sometimes called food poisoning, can happen when food is not handled, cooked, or stored properly. Symptoms may include nausea, vomiting, stomach cramps, diarrhea, and fever. Some people, including young children, older adults, pregnant individuals, and people with weakened immune systems, may be at greater risk of serious complications.
During the holiday season, large meals and gatherings can make it easier for food safety steps to be overlooked. Taking a little extra time to prepare, cook, and store food correctly can make a big difference.
Before You Cook: Thaw Food Safely
Planning is one of the best ways to prevent foodborne illness. If you are preparing a turkey or other frozen foods for Thanksgiving, make sure you allow enough time for safe thawing.
There are three safe ways to thaw frozen food:
● In the refrigerator: This is the safest method. Place frozen food in a container or on a tray to catch any juices and allow it to thaw in the refrigerator. Keep the refrigerator at 40°F or below.
○ For a whole turkey, allow approximately 24 hours for every 4–5 pounds of turkey.
○ For example, a 16–20-pound turkey may need approximately 4–5 days to thaw completely.
○ Keep the turkey in its original wrapping and place it on a tray on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
● In cold water: Keep the food in a leak-proof bag and fully submerge it in cold tap water. Change the water every 30 minutes. Allow approximately 30 minutes per pound for a turkey, and cook immediately after thawing.
● In the microwave: Follow your microwave's instructions for defrosting. Cook the food immediately after it has thawed.
One important reminder: Never thaw food on the kitchen counter at room temperature. Even if the center is still frozen, the outside can reach temperatures where harmful bacteria multiply quickly.
Keep Germs from Spreading: Prevent Cross-Contamination
Cross-contamination happens when harmful bacteria spread from one food or surface to another. This can happen when raw meat, poultry, seafood, or their juices come into contact with ready-to-eat foods.
For example, using the same cutting board for raw chicken and fresh vegetables without washing it in between can spread harmful bacteria.
Here are some easy ways to prevent cross-contamination:
● Wash your hands with soap and water for at least 20 seconds before and after handling food.
● Use separate cutting boards and utensils for raw meats and fresh produce.
● Keep raw meat, poultry, and seafood separate from foods that are ready to eat.
● Wash countertops, cutting boards, and kitchen utensils with hot, soapy water after preparing raw foods.
● Store raw meat and poultry in sealed containers on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
● Rinse fruits and vegetables under running water before preparing or eating them.
Remember: Keeping raw foods separate from ready-to-eat foods is one of the easiest ways to protect your family from foodborne illness.
Cook It Right: Use a Food Thermometer!
A meal may look cooked on the outside, but that does not always mean it has reached a safe internal temperature. Color and appearance are not reliable ways to determine whether food is fully cooked.
That is why using a food thermometer is so important!
A food thermometer helps you check the internal temperature of food to make sure it has reached a safe temperature for eating.
Here are some important safe minimum internal cooking temperatures:
● Whole cuts of beef, pork, lamb, and veal: 145°F, followed by a 3-minute rest.
● Ground meats: 160°F.
● Poultry, including turkey and chicken: 165°F.
● Fish and seafood: 145°F.
● Egg dishes: 160°F.
● Leftovers and casseroles: 165°F.
When cooking a turkey, check the temperature in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Make sure each area reaches 165°F. If your turkey is stuffed, the center of the stuffing must also reach 165°F.
Insert the thermometer into the thickest part of the food without touching bone. Clean the thermometer between uses.
A food thermometer is a small kitchen tool that can make a big difference in keeping your holiday meals safe!
Serving Food Safely: Keep Hot Foods Hot and Cold Foods Cold
Once your meal is ready, food safety does not stop. How food is served and displayed is just as important as how it is prepared.
Have you ever heard of the food temperature danger zone? The danger zone is the temperature range between 40°F and 140°F. Within this range, harmful bacteria can multiply quickly, increasing the risk of foodborne illness.
That is why keeping hot foods hot, cold foods cold, and refrigerating leftovers promptly is so important.
Keep these tips in mind when serving food:
● Keep hot foods hot at 140°F or above.
● Keep cold foods cold at 40°F or below.
● Use warming trays, slow cookers, or chafing dishes to keep hot foods at a safe temperature.
● Serve cold foods over ice or keep them refrigerated until they are ready to be served.
● Avoid leaving perishable foods out for more than two hours.
● If the temperature outside is above 90°F, refrigerate perishable foods within one hour.
If you are hosting a large gathering, consider serving smaller portions at a time and keeping the rest refrigerated or warm until needed.
Remember: Perishable foods left in the temperature danger zone for too long should be discarded, even if they look and smell fine. Harmful bacteria cannot always be detected by sight, smell, or taste.
Leftovers: Store Them Safely!
Thanksgiving leftovers are one of the best parts of the holiday season! From turkey sandwiches to reheated casseroles, leftovers can make delicious meals for days afterward. However, storing them properly is important to prevent foodborne illness.
Follow these simple leftover safety tips:
● Refrigerate leftovers within two hours of cooking or serving.
● Divide large amounts of food into smaller, shallow containers so they cool more quickly.
● Store leftovers in the refrigerator at 40°F or below.
● Eat refrigerated leftovers within 3 to 4 days.
● Reheat leftovers to an internal temperature of 165°F before eating.
● When in doubt, throw it out!
You do not need to wait until food has completely cooled before refrigerating it. Placing food in shallow containers helps it cool safely and quickly.
If you know you will not eat leftovers within 3 to 4 days, freeze them for later. Frozen leftovers can maintain their safety for longer, although quality may decrease over time.
Make Food Safety Part of Your Holiday Tradition!
As you prepare for Thanksgiving and other holiday gatherings this November, remember that food safety is an important part of taking care of yourself, your family, and your community.
Whether you are cooking a turkey for the first time, preparing your favorite family recipe, or packing up leftovers, practicing safe food handling can help everyone enjoy the holidays with greater peace of mind.
The Burke County Health Department encourages everyone to make food safety a priority this holiday season. Share these tips with family and friends, plan, and remember that safe food practices start in your kitchen!
Learn More
Want to learn more about food safety, safe cooking temperatures, and preventing foodborne illness? Explore these trusted resources from the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC):
Food safety recommendations can help prevent illness, but they only work when we put them into practice. This November, make safe food handling part of every meal and every celebration!
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